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This test consists of 15 multiple choice questions and 5 short answer questions.

Multiple Choice Questions

1. On which two continents can one find yams?
(a) Europe and North America.
(b) South America and Africa.
(c) Asia and Oceania.
(d) Asia and Africa.

2. What does the lactic acid in cheese convert sugar to?
(a) Mold.
(b) Crystals.
(c) Salt.
(d) Acid.

3. Why does the author think one should grill thin meat?
(a) To burn off its dangerous bacteria.
(b) So not to overcook the exterior.
(c) To to cook the meat right through.
(d) So to drain it off its fatty excess.

4. Which of the following is known as a bitter lettuce?
(a) Sewdish.
(b) Garden.
(c) Chicories.
(d) Iceberg.

5. What curdles the milk to make cheese?
(a) Rennet enzymes.
(b) Wort enzymes.
(c) Bennet enzymes.
(d) Omega enzymes.

6. What are custards made from?
(a) Buttermik and margarine.
(b) Lard and cream.
(c) Vegetable oil and whipped cream.
(d) Milk and eggs.

7. What kind of drink did Pasteur invent his heat treatment for?
(a) Wine.
(b) Water.
(c) Vodka.
(d) Beer.

8. Which of the following is an example of a starchy tuber?
(a) A grape fruit.
(b) A potato.
(c) An egg plant.
(d) A tomato.

9. What does one have to damage in cream to make butter?
(a) Fat globule membranes.
(b) Hop globule membranes.
(c) Protein globule membranes.
(d) Git globule membranes.

10. What should one always do to vegetables before eating them?
(a) Par boil them.
(b) Peel them.
(c) Wash them.
(d) Freeze them.

11. What method of preparing eggs does the author not recommend?
(a) Frying eggs.
(b) Scrambling eggs.
(c) Boiling eggs.
(d) Poaching eggs.

12. Which of the following liquids can one use to poach a fish?
(a) Wine.
(b) Water.
(c) Beer.
(d) Vodka.

13. What acidifies the milk to create the flavor of such cheeses as cheddar?
(a) Lava acid bacteria.
(b) Alkaline bacteria.
(c) Lactic acid bacteria.
(d) Jorgan acid bacteria.

14. What kind of milk does the author say can be highly toxic?
(a) Raw cow's milk.
(b) Raw goat's milk.
(c) Skimmed milk.
(d) Full fat milk.

15. What changes the pigmentation in fruits and vegetables?
(a) Mishandling htem.
(b) Peeling them.
(c) Leaving them too long.
(d) Cooking them.

Short Answer Questions

1. What did Louis Pasteur invent in the 1860s?

2. What kind of container does canned meat have to be canned in?

3. What does the egg have to pass through to get coated in white membrane?

4. What dangerous bacteria can the antibiotics create?

5. What part of the egg is the most nutritious?

(see the answer keys)

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